Ingredients For the fried rice 1/2 cup diced bacon (exclude for vegetarian)
1/2 red capsicum, diced
1 carrot, diced
1/2 cup corn kernels
1/2 cup frozen peas
1/2 cup fresh pineapple, cubed
2 cups cooked jasmine rice, cooled
2 tbsp light soy sauce (gluten free if required)
1 tbsp fish sauce (soy sauce for vegetarian)
White pepper, to season
For the omelette 1 - 2 tbsp oil
4 eggs, beaten
1 tsp fish sauce (optional)
1/4 cup coriander, cut
1/4 cup mint, cut
1/4 cup basil, cut
1 lime, juiced
For the soy chilli sauce 2 tbsp light soy sauce (gluten free if required)
1 tbsp raw sugar
1 - 2 birdseye chilli, finely cut
Mixed salad, to serve
Mix the soy chilli sauce ingredients in a bowl. Set aside.
Stir to dissolve the sugar
Stir fry the bacon in a frypan on high until golden brown.
Add the carrot, capsicum and stir fry for 2 minutes.
Add the peas, corn, pineapple and stir fry for 2 minutes.
Break 1 egg into the frypan, stir to cook the egg.
The egg will break up as you stir
Add the rice, soy and fish sauce. Season with white pepper. Stir to combine and heat the rice through.
In the meantime, preheat a second frypan with oil on high.
Combine the fish sauce and egg mixture. Pour 1/4 onto the frypan, tilt to make a omelette of desired size.
Flip once the edge starts to brown, cook for 30 seconds. Repeat to make 3 more omelettes.
Place fried rice on the centre of the omelette, add herbs, a squeeze of lime juice, 1/2 tsp reserved soy and chilli sauce and roll.
Place rice in a line on the centre before adding herbs and sauce
Place fried rice, the omelette roll and salad on a plate. Drizzle soy and chilli sauce.